Enjoy Yakiniku in Tsuruhashi, Osaka, the Korea Town of western Japan! 20 popular spots around the station

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Located about a 1-minute walk from JR Tsuruhashi Station, Yakiniku Kinchan Tsuruhashi style is a Yakiniku restaurant serving kuroge Wagyu (Japanese Black beef) sourced from around Japan. The manager, known as a meat enthusiast, makes the Special selections.

The interior is a calm space based on white and black tones. Both the first and second floors are fully equipped with table seating.

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The popular item here is a meat dish called “kuri-shabu.” It features thinly sliced fresh Kuroge Wagyu (Japanese Black Wagyu) that is lightly seared before eating. The “Kuri-shabu Lunch” is their specialty.

The meat is said to be so tender you could almost drink it. It may also be nice to add the “Ganko Nama Tamago (stubborn raw egg)” as an extra topping.

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From standard cuts to hard-to-find premium ones, the lineup of meat is wide-ranging. The “9 Rare Cuts Platter” comes with tags showing the name and description of each cut, so you can enjoy it while checking the features of (Each) one.

Korean dishes such as the Homemade “Kalbi Soup” pair perfectly with Yakiniku.

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Sumibiyakiniku Mitsumasa, a Yakiniku restaurant about a 5-minute walk from JR Tsuruhashi Station, serves only kuroge wagyu (Japanese Black Wagyu). The owner is said to have opened this restaurant after 10 years of training in the Yakiniku industry.

Inside, there are 20 seats in total, with counter seating and 3 tables.

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Their signature dish is the "kurimi ponzu," made with beef chuck. The meat itself has a rich flavor, but the ponzu sauce and shiso (perilla leaf) make it taste light and refreshing.

They also recommend the "Gokujo Misuji no Oroshi Ponzu," which they say is best enjoyed seasoned with salt and served in thin slices.

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Be sure to try the "Garlic Tongue Butter," a great way to kick off a Yakiniku dinner. First, grill the tongue until nicely browned, then top it with the garlic butter and eat it.

Along with Horumon, where you can enjoy both rich flavor and texture, don't miss the house-made "Mitsumasa Purin (pudding)" for dessert.

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Meigetsu, about a 1-minute walk from JR Tsuruhashi Station, is a Yakiniku restaurant serving high quality Kuroge Wagyu (Japanese Black beef) prepared by skilled professional chefs.

Not only is the flavor great, but they also serve meat platters that are fun to look at.

In addition to counter seating, the restaurant has Semi-private rooms with Sunken kotatsu seating and fully private rooms.

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If you are visiting the restaurant with a group and cannot decide which meat to order, the “Special Deluxe Set” is a good pick. It comes in a portion for 2–3 people and features a lineup of high grade kurokegyu (Japanese Black Wagyu).

Of course, it is also a good idea for Each person to order individual cuts such as “kurokegyu (Japanese Black Wagyu) loin.” There is also a salt grilled version.

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The soup, which takes more than 6 hours to make every day, is also not to be missed. Along with the "tail soup," where the meat turns out fall apart tender, the "siregi soup" made with a bean miso base is also one of the popular dishes.

Since they are open for lunch, you can also enjoy set meals centered on meat from midday.

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Yakiniku Yamato, a hideaway-style Yakiniku restaurant marked by its red noren (traditional shop curtain), is about a 2 to 3-minute walk from JR Tsuruhashi Station. They say they put a lot of thought and care into serving the best food and drinks.

There are only 4 tables for 4 people, so many Tabelog reviewers say it is better to make a reservation.

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This restaurant does not use any frozen meat at all. It seems to focus on fresh raw meat with clean lean meat and good marbling.

The photo shows the "Jo Harami (premium Outside skirt)," which is not only tender but also packed with rich flavor in the fatty parts. Keep it simple and eat it with wasabi on top.

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The restaurant’s most popular item is the “Freshly Grilled Lever.” They source fresh Horumon from the Osaka Nanko Market and serve a range of different cuts.

For alcoholic drinks, they offer a wide selection, from Chamisul Joun Day with its many different flavors to beer and chuhai (shochu highball).

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As its name suggests, Kankoku Yakiniku Sanzoku is a Yakiniku restaurant that also has locations in Korea, where you can enjoy a Korean atmosphere.

In addition to 32 table seats on the 1st floor, the 2nd floor has space for 40 seats in ozashiki (tatami room) style. It is a 30-second walk from JR Tsuruhashi Station.

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When it comes to Korean Yakiniku, samgyeopsal, or pork belly, is the classic choice. They grill it after cutting it into easy to eat pieces.

They say you eat it wrapped in chisha (leaf lettuce) with the meat, along with spicy and refreshing pajori salad, garlic, and miso. There is also an all you can eat and All you can drink course available.

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The pork Chuck Eye Roll "yangnyeom moksal" is said to feature large cuts of meat marinated in a fruit and soy sauce based sauce. There is also a version coated with chili pepper or cheese.

In line with the restaurant name Sanzoku, they offer hearty (Each) courses named Oyabun and Kobun.

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Kushihachin, about a 1-minute walk from JR Tsuruhashi Station, is a rare kind of restaurant that serves skewers of cuts usually used for Yakiniku, such as kuromage Wagyu (Japanese Black Wagyu) Outside skirt and Top blade.

Founded in 1978, this long-running izakaya is said to be known as a pioneer in serving Wagyu as kushiyaki (grilled skewers).

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These Yakiniku-style Wagyu skewers are carefully grilled one by one by skilled chefs over charcoal, locking in the meat's rich flavor.

A must-try is the "Jo Harami (premium Outside skirt)." Other top picks include the "reba (liver)" coated in a special sauce, as well as the "negi shio tan (green onion salt tongue)," finished simply with sesame oil.

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According to a Tabelog reviewer, when they ordered the Horumon, the restaurant brought out a Teppan-yaki hot plate so they could finish cooking it to their liking. That way, you can also enjoy a Yakiniku-like element.

For side dishes, they offer their signature Korean-style seaweed rice roll, "kimbap."

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Daikyuya, about a 1-minute walk from JR Tsuruhashi Station, grills Saga-gyu (Saga beef) on natural lava stone, which is said to offer the benefits of radiant heat and far-infrared heat.

The first floor has a glass-fronted design, while the second floor has table seating and Private rooms. The third floor has Sunken kotatsu seating, and each floor has a different atmosphere.

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This is the "Premium lean meat set," which includes a lineup of high grade cuts such as Outside skirt and roast, with 5 kinds in total including the meat of the day.

They also offer a set with assorted rare cuts. If you want to enjoy a well balanced selection of meat, the "niku-mori set (assorted meat set)" is a good choice to order.

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The Korean Yakiniku "Pork Belly Samgyeopsal Set" comes with pork belly, commonly known as sanmaiiniku (three-layer pork), along with green onion salad and egoma (perilla) to wrap together with the meat in chisha (lettuce).

The menu is quite extensive, including seafood and Horumon, and there is also a wide variety of alcoholic drinks.

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At Tsuruhashi Horumon Honpo Honten, the owner visits producers in person. The restaurant then buys whole female brand-name wagyu (Japanese beef) cattle that meet their standards.

Even though it is right in front of the station where restaurants are packed together, this large restaurant can accommodate more than 100 people across the first and second floors. It is a 1-minute walk from JR Tsuruhashi Station.

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The beef Horumon comes as a 9-type assortment. Along with the standard cuts, the assortment may also include rare parts such as chire (spleen) and mame (kidney).

If you find a cut you like, it’s a good idea to order it on its own. You might even come across some Horumon you’ve never seen before.

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Of course, they offer not only Horumon but also assortments of red meat cuts such as kalbi and roast.

You can choose from options such as the signature "Honpo Set" and the very filling "Manzoku Course." The "Kuroge Wagyu (Japanese Black Wagyu) Itto Course," which lets you enjoy the whole cow, is also recommended.

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Yakiniku Kankoku Ryori Ran, about a 1-minute walk from JR Tsuruhashi Station, is a popular Yakiniku restaurant where you can enjoy reasonably priced Yamagata-gyu (Yamagata beef) lean cuts and rare cuts.

Instead of using direct gas flame, the restaurant grills its meat on lava stone, which is said to give an infrared effect. Because of that, smells are less likely to cling to your clothes.

The interior has a bright and calm atmosphere.

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They source A5 rank female Yamagata-gyu (Yamagata beef), a brand of beef famous across Japan.

Without using frozen meat, they serve Yakiniku with cuts like loin and kalbi, seasoned with either sauce or salt. With each bite, a deep flavor spreads across the palate, and the Outside skirt, known for its tender texture and rich umami, is available in limited quantities.

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As for the Horumon, they source it every morning from Osaka Nanko Market, and you can order a fresh Horumon set. There are three seasoning options: tare sauce, mildly spicy, and salt & garlic.

The options also include thick cut salted tongue made from Domestic Wagyu, as well as the rare "Hanasaki Shio Tan".

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Yakiniku and Shabu-shabu Niku no Tsurutsurutei, about a 1-minute walk from JR Tsuruhashi Station, is a restaurant where the owner personally selects beef at the market and buys whole Kuroge Wagyu (Japanese Black cattle) in good condition.

The first floor has table seating, and the second floor has zashiki (tatami room) seating with Sunken kotatsu seating where you can take off your shoes.

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The A5 rank meat, selected with Special care for marbling balance, meat quality, and freshness, looks beautiful. They change the angle and cut for each part. That brings out more of the meat's flavor and texture.

The "Kakuzurutei Set," limited to 10 servings a day, is a combination of marbled Premium Belly and Premium Loin.

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One popular lean meat option is the thick cut "Premium Loin." It is known for its melt-in-your-mouth texture. For Horumon, the classic "marucho (small intestine)" is recommended, with sweet fat that overflows.

Since the restaurant name includes "shabu-shabu," you may also want to try the All you can eat shabu-shabu.

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Kintaro, located a 1-minute walk from JR Tsuruhashi Station, is a restaurant where you can enjoy Kyushu brand meats such as Saga-gyu (Saga beef) and Miyazaki-gyu (Miyazaki beef) while in Osaka.

The interior has a homey feel, and they say (Each) counter and table seat is set with plenty of space.

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The most popular menu item is the "Special set," a combination of A5-rank loin, short plate, kalbi, and more.

The manager recommends the "Tsuruhashi Special Set," and you can also choose the "Kintaro Set," which is named after the restaurant itself. If you want volume, the "Manpuku Wagyu Set" is a good choice.

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It is nice to be able to eat Yakiniku from early in the daytime. The set meals starring bone in short ribs and Horumon come with 120g of meat (Each).

Including the Special "Spencer roll set meal," which is limited to 15 servings a day, all set meals come with free rice refills. It is said to be a popular spot where you can enjoy a highly satisfying lunch.

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Yakiniku Tsuruhashi buys whole A5 grade branded Omi-gyu (Omi beef) cattle. This Yakiniku restaurant also offers All you can eat Kuroge Wagyu (Japanese Black Wagyu).

The clean interior has counter seats for solo Yakiniku and Sunken kotatsu seating on the second floor. It is a 30-second walk from JR Tsuruhashi Station.

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The premium Omi-gyu (Omi beef) has beautifully marbled meat that looks amazing even before it hits the grill. And of course, the taste is just as good.

If you visit with a big group, it is a good idea to order a large platter of Kuroge Wagyu (Japanese Black Wagyu) assortment. If you want a well balanced selection, the "Kuroge Wagyu Odo Hana Assortment" is recommended.

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For the All you can eat plans, there are several options with 53, 69, or 77 eligible menu items.

The All you can drink plan offers a wide lineup, including standard beer, shochu (Japanese distilled spirit), Korean liquor, and wine. You can fully enjoy how well they pair with the meat.

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Ajiyoshi So Honten is particular about the quality of its meat. They serve meat that skilled chefs carefully cut by hand.

Founded in 1970, this long established restaurant also features a Japanese modern garden. It is a 1-minute walk from Tsuruhashi Station on the Osaka Metro.

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They offer several hearty sets. There is a set with loin and belly meat, a set that includes Horumon and tetchan (beef large intestine), and also a family set for 2–3 people.

As for Horumon, where freshness matters most, a specialist supplier delivers it to the restaurant just before opening.

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When you eat Yakiniku, one thing you will want to order with it is cold noodles with a light, refreshing taste. The chef kneads the noodles after you order, so they do not make them in advance. The handmade cold noodles have a very firm bite and go down smoothly.

The "Ishiyaki Bibimbap (stone pot bibimbap)," with its slightly charred bits that are said to taste great, is also recommended.

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Just a 1-minute walk from JR Tsuruhashi Station, Yakiniku Samgyetang Daikichi Tsuruhashi Ten, founded in 1967, is a Yakiniku restaurant where you enjoy the meat with a secret fresh sauce passed down from the previous generation.

The interior has a warm, homey feel with the comfort of wood throughout. The first floor has table seating, and the second floor has zashiki (tatami seating) where Banquets can be held.

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The most popular item on the Yakiniku menu is the "Gokujo Shio Tan (premium salted beef tongue)." The "Special Horumon assortment set," whose contents depend on what is available that day, is also recommended.

A key feature of the courses is that you can freely choose the cuts you like based on your budget. Be sure to make a reservation early.

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The house-made "samgyetang (ginseng chicken soup)," which also gives the restaurant its name, is one dish you will want to order. It is a simmered dish made by stuffing a young chicken with glutinous rice and Korean ginseng.

"Gentle" is the right word to describe the flavor, and the soup is full of collagen. Adding Chinese noodles and eating it to finish off your Yakiniku meal is also a great idea.

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Hakkaku Ita, about a 1-minute walk from JR Tsuruhashi Station, is a restaurant where you can enjoy samgyeopsal (Korean-style pork belly barbecue), a classic of Korean-style Yakiniku, made with meat aged using a method called water aging.

At the restaurant, the meat is submerged in a water tank, and its unusual look often gets it featured in the media.

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At this restaurant, water aging refers to a method of aging meat in low-temperature water.

By soaking it in cold water for more than 200 hours, the water pressure is said to lock in the flavor of pork belly without letting the proteins escape. This unusual way of preparing Yakiniku definitely sparks curiosity.

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You can tell that the samgyeopsal (Korean pork belly) is quite substantial before it is cut. It seems they grill it over charcoal and straw before serving it.

The set comes with rice and namul (seasoned vegetable side dishes), and it's also nice that they provide vegetables with free refills. It also includes a Chige dish.

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About a 3-minute walk from JR Tsuruhashi Station, Daito Miraku Tsuruhashi Ten is a Yakiniku restaurant that buys whole A5-rank kurokegyu (Japanese Black Wagyu) cattle.

In addition to counter seats where you can watch the cooking, the restaurant also has table seating that works for all kinds of occasions, including family meals and Banquets.

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One of the signature dishes is the restaurant's namesake "Miraku Yakiniku assortment." It comes with three kinds of meat, enough for 2 to 3 servings.

In the "tan (beef tongue) tasting assortment" shown in the front of the photo, you get salt seasoned tongue along with a three item Combo that includes "Negi Tsutsumi Tan (beef tongue wrapped with green onion)," which is not available A la carte.

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The “Thick Cut Outside Skirt,” often called their finest dish, is a meat plate with real impact. The staff grills the hefty 120g portion of Outside skirt for you.

The assortment of 4 kinds of Special Horumon is also recommended. For an extra charge, you can change it to shio Horumon served with shio kombu kelp.

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Tsuruhashi Drum Can Kankoku Yakiniku Sosomon, about a 2-minute walk from JR Tsuruhashi Station, has drum cans for tables just like the name suggests. They seem to be built together with the grills.

They also use bottle crates for storage, which adds to the unique atmosphere.

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The photo shows meat being grilled on top of a drum can. This kind of Yakiniku style looks like a lot of fun too.

The meat includes A5 rank kurokegyu (Japanese Black Wagyu), and they even grill a whole piece of the Horumon cut called marucho (small intestine). The Horumon is dipped in a special sauce before eating.

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The kalbi and Outside skirt marinated in a secret sauce are also popular.

As for the kalbi, each serving is a big portion of more than 200g per person, and the Outside skirt is said to taste even better when simmered in the garlic sauce on the Teppan-yaki plate.

They also say the menu is full of unique items, including IV drip-style drinks hanging in the air.

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"Yakiniku Horumon Hareruya Tsuruhashi Honten" is popular as a stylish Yakiniku restaurant. The first floor has counter seating, and the second floor has table seating.

In addition to the meat, the restaurant is also known for Osaka's local specialty kasu udon (udon with fried beef intestines). It is a 2-minute walk from JR Tsuruhashi Station.

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The plate of carefully selected high quality Kuroge Wagyu (Japanese Black beef) is said to impress even serious food lovers. The meat combines tenderness with rich flavor.

It is also a good idea to order items individually, such as the thick cut Outside skirt steak, thin sliced lean tongue, and Special tongue.

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Because they buy whole animals, they offer Horumon (assorted varieties available) that let you enjoy rare cuts. The selection is wide, so you can enjoy the differences in texture and flavor.

The "kasu udon" mentioned earlier is a noodle dish topped with abura-kasu (crispy deep-fried beef small intestine), made by frying beef small intestine Horumon until crisp.

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Annyon, about a 2-minute walk from JR Tsuruhashi Station, is a restaurant that uses traditional cooking methods from Koreatown. It serves Yakiniku made with Special ingredients sourced from Koreatown.

The restaurant has zashiki (tatami seating), and people also use it for Banquets and parties.

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The restaurant’s recommendation is the “Wagyu Premium assortment,” which boasts a portion size for 3 people. It seems to be nicely balanced with items such as Premium Loin and Premium Outside skirt.

You can choose from two grades of beef, either Kuroge Washu (Japanese Black cattle) or kobetsushu (crossbred cattle). The options are not limited to beef, and steamed pork or steamed chicken are also available.

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In addition to the lean meat, the "Wagyu Premium Horumon Platter" for 3 people is one of the recommended menu items. Cook it well over charcoal.

Some Korean dishes require a reservation. This applies to "samgyetang (Korean ginseng chicken soup)," herbal soups, and Chige, and they will prepare fresh ingredients after you make a reservation.

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Aburiya Tsuruhashi Ekimae Ten, about a 1-minute walk from Osaka Metro Tsuruhashi Station, is a Yakiniku restaurant that uses the phrase “a step above All you can eat” and offers table order style All you can eat.

The interior blends modern design with Japanese style, and they are said to pay close attention to the lighting as well to create a comfortable space.

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The high quality meat made possible through close cooperation with producers is trimmed by hand, with each cut prepared using professional skill suited to the part.

They not only maintain their knives every day, but also carry out skill certification tests so their cutting technique does not slip.

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The price range for all you can eat varies by age group. The pricing makes it easy for seniors and kids, who may not eat that much, to visit and enjoy it together.

In addition to Domestic beef, there is also a higher grade course where items like salted beef tongue and Special kurokegawa gyu (Japanese Black Wagyu) are included in the all you can eat selection.